April 10, 2016
A recipe request from one of my lovely twitter followers, and also my patriotic Welsh partner. I’d not tried Welsh cakes until a few years ago but they are delicious. Very similar to a scone, but thinner and require no baking – bonus! Traditionally made with white refined flour and lard they aren’t the most ab friendly ! So I did what I do best – change the ingredients to keep the fundamental texture and flavours the same, but with far healthier ingredients and extra protein! Enjoy…
1In a bowl mix together the oat flour, Muscle Mousse, mixed spice, baking powder & stevia.
2Add the coconut oil and using your fingers tips rub the oil into the flour mix. It should pretty much disappear if you’ve done it correctly!
3Now add the raisins and stir, then add the egg. Using a spoon rub the egg into the mixture – it might be a little crumbly so give the mixture a squeeze with your fingers. If it sticks together easily its done, if it crumbles add a splash of milk until it holds together in your hands.
4Sprinkle a little oat flour or regular flour onto your worktop (this is just to stop it sticking!) and tip out the mixture. Squash the mixture together and roll out using a floured rolling pin. You want the mixture to be around 2cm thick.
5Using a cookie cutter, cut the mixture out. You can reuse any that’s left over but be careful not to include too much of the flour from the worktop or you will find it wont stick back together.
6To cook your Welsh cakes, heat a pan on a moderate heat and add a touch of coconut oil to stop them sticking.
7Pop the Welsh cakes in and fry for 3 minutes on each side. They should be golden brown.
8Transfer them to a plate or basket and sprinkle with a little extra stevia. They are best served immediately still warm! I like to spread them with a touch of butter or coconut oil & sugar free jam or even coconut jam (pictured!)